Spaghetti squash with kale, dried cranberries and Dijon vinaigrette recipe

Spaghetti squash with kale, dried cranberries and Dijon vinaigrette recipe

I used kale instead of swiss chard.

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

• 1 (3 lb.) spaghetti squash
  The dressing:
• 1 1/2 tsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1 1/2 tsp white wine vinegar
• Salt & pepper to taste
  The rest:
• 1 tsp olive oil
• 6 large Swiss chard leaves
• 1/3 cup dried cranberries

Instructions

1. Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
2. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
   The dressing:
3. Place the Dijon mustard into a small bowl. While whisking constantly, slow pour in olive oil. Whisk until smooth and well-combined.
4. Whisk in white wine vinegar, salt and pepper.
   The rest:
5. For the Swiss chard, cut the leaves away from the stems and discard the stems. Roughly chop the leaves.
6. Heat the olive in a large skillet set over medium heat. Add the Swiss chard and cook, stirring occasionally, until the chard is cooked down and dark green, 2 to 3 minutes.
7. Add the chard and dried cranberries to the spaghetti squash. Pour in half of the dressing, toss to combine. Add more dressing, to taste. Serve.